Pistachio cake with labneh cream and kataifi from Lugma: Abundant Dishes and Stories From My Middle East (page 244) by Noor Murad

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shredded filo pastry for kataifi pastry.

  • DebCooks on February 02, 2026

    This is a delicious, gorgeous cake! The frosting is divine — creamy and not overly sweet. I didn’t need to bake the topping for as long as the recipe stated— about half the time. Also the butter in the topping clumped with the phylo pastry, I might eliminate it next time, and there will be a next time!

  • RCL on May 08, 2025

    Really great cake. Tasted and looked fab. I used the shredded filo as I wasn't able to source kataifi. Would definitely make again.

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